Cheesy Mashed Potato Casserole
Description
Holiday time is soon approaching and time saving is a must. Make them in advance and then warm them up on the day of the event or make them early that day and let them come to room temperature for 20-30 minutes and then bake them.
Ingredients
butter, for preparing casserole dish
5 lb. russet potatoes, scrubbed, peeled and cubed
8 oz. onion and chive cream cheese, softened
½ c. plus 2 T. butter, softened and divided
1 c. half & half, lukewarm
1¼ t. garlic salt
freshly ground black pepper. to taste
3 c. shredded sharp white cheddar cheese , divided
Directions
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Butter bottom and sides of a 7 x 11 inch casserole dish; set aside.
Cook potatoes in well salted water; cover; boil about 15 minutes, until fork tender; drain well.
Place cooked and drained potatoes in a mixing bowl; use a hand mixer to whip in the cream cheese, 1/2 cup butter, garlic salt and pepper. Add the half & half, ¼ c. at a time, until desired consistency is reached, adjusting the amount as needed; whip until smooth. The potatoes should feel soft and will firm as they cool down. Taste; adjust salt and pepper, to taste.
Stir in 2 c. shredded white cheddar cheese, by hand. Pour into the prepared casserole dish.
Sprinkle with remaining 1 c. cheese; dot top with remaining 2 T. butter. Cover with plastic wrap; chill if making in advance.
To bake:
Preheat the oven to 350 degrees.
Remove from refrigerator; bring to room temperature; remove plastic wrap. Bake for 40-45 minutes until heated through and the top is golden.
If baking from cold without bringing to room temperature, increase the baking time by 10-15 minutes.
8-10 servings.